tart

Farsi (Persian) translation: گس

Login or register (free and only takes a few minutes) to participate in this question.

You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.

I'm not native speaker of English. But when I saw the question I did my best to find the right answer. I searched a lot and I didn't find any reasonable resourse to show that tart means گس! And as you can see I represented all my proofs in discussion entry.
But when Simon, I think he is a native speaker of english, rejected all my proofs by saying " it is not at all a popular word but rather a learned one, so I still think that "tart" should stay as the word in the box.", I suppose a native speaker of English knows more and better than all my research maybe. Anyway with many doubts I accept that, yeah, tart means گس.

I was away from Proz for a few days, and now have returned only to miss this discussion.

I will have to disagree completely with the result here that tart= گس

The closest in Persian to "tart" is ترش

The dictionaries do not give good descriptions of the difference between "tart" and "sour" as far as taste. I think most native speakers would agree that "tart" is less sour than "sour". Iranian ترشی is definitely sour. Lemon meringue pie is tart.

گس and also دبش would be "astringent/dry/puckery"

I am not familiar with persimmons, but these words would typically be used in describing red wines with a lot of tannin, for example. "Dry" in particular, is used to describe the effect in the mouth. Certain unripe fruits will also have this effect.

I just remembered that دبش is also used with teas that have a lot of tannin. If you have ever had the cheap tea that the bazaris drink, you know what I mean.

If you think it is right, so it is right. I do my best to show the differences I perceive in dictionaries' meaning in your language! Anyway persimmon in farsi has just one adjective گس. No one has tasted it ترش.

and thank you for reminding me of the word "astringent". The only problem with it is that it is not at all a popular word but rather a learned one, so I still think that "tart" should stay as the word in the box.

Yes I've seen this part of free dictionary's meaning and I showed you the other part of the same Dic, which presented Limonlike taste, which is not گس at all.
By the way, I have problem with simon explanation.

http://isomers.ismr.us/isomers2011/astringent-persimmons.htm...
this part can help yu more:
The former is non-astringent persimmon edible all the time. The latter is astringent persimmon which has very unpleasantly bitter taste. Even when the fruit is well ripened, the unpleasant taste often remains. The good news is, however, if the bitterness is removed in some way, the astringent kind is sweeter than the non-astringent.

Why the astringent persimmons taste bitter first of all? The astringent persimmons contain large amounts of bitter substances such as catechin, gallocatechin, betulinic acid, and shibuol which are soluble in water. Eating astringent persimmons without removing the bitterness is not only extremely unpleasant but can cause a severe health hazard. For example shibuol may polymerize when it is mixed with acid in stomach producing indigestible balls that could be removed only by surgery. (Recently, coca cola was found to resolve the polymerized chunk.)

There are two basic types of persimmon fruit -- astringent and non-astringent, or puckered versus non-puckered. You can be easily fooled into eating an astringent persimmon, because the astringent varieties turn orange and look ripe long before they really are. They should be eaten only when completely jelly soft to the touch. Non-astringent persimmons may be eaten while still firm and crisp. As a group, the astringent varieties are sweeter, richer, and juicier, while the non-astringent types are crispy, mellower and more sugarcane or cantaloupe-flavored.

And, also this part:

Dried Persimmon Recipe

1. Don't wait until your "Astringent persimmons" are ripe (mushy). For less mess in the dehydrator, choose persimmons that are slightly soft. You can also dehydrate Non-astringent persimmons with these same instructions.

http://en.wikipedia.org/wiki/Persimmon
especially this part:
The fruit has a high tannin content which makes the immature fruit "astringent" and bitter. The tannin levels are reduced as the fruit matures. Persimmons like 'Hachiya' must be completely ripened before consumption. When ripe, this fruit comprises thick pulpy jelly encased in a waxy thin skinned shell.

I found the meaning of "tart" here:http://www.merriam-webster.com/dictionary/tart
As you can see tart can describe an apple. Now I wonder if an apple and a persimmon have the same taste.
I look at English- Persian dictionary.
For tart, according to Bateni's Dic, toy can fine:
ترش ، تند، زننده، بی ادبانه،
As you can see گس is not one of the meaning.
If you look for the meaning of گس , I suppose "Astringent" conveys the meaning completely. look at this:http://www.merriam-webster.com/dictionary/astringent?show=0&...
And Bateni's Dic:
منقبض کننده، بندآورنده خون، خشک کننده پوست، ضد چربی پوست، (مزه) گس، خشن، تند، تلخ، گزنده
Again look at this part of Mirriam Webster definition:
: causing contraction of soft organic tissues : styptic, puckery